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["Before you start this make certain to have 20 (1-quart) sterilized glass canning jars with lids.", "I sterilize my jars and lids in my dishwasher, remove carefully and do not touch the inside of the jars after washing.", "Place the sterilized jars on the counter to cool slightly and cover with a very clean tea towel while continuing with the recipe.", "Wash and scrub the cucumbers well under cold water.", "Using a fork or tongs divide and drop the pickles between all the jars but do not over stuff the jars as the pickles need room to absorb the brine properly.", "For the brine: in a large (very clean) stock pot combine the brine ingredients; bring to full a boil and simmer stirring for about 1-2 minutes or until no salt granules remain; turn off the heat then cover with a lid and continue with the next step but do not let the water cool the water must be hot when poouring into the jars.", "To each jar add in 1-2 springs fresh dill, 3 whole cloves garlic and 4-5 black peppercorns.", "Ladle the HOT brine into each jar up to 1/2-inch from the top.", "Immediately place the lids on but DO NOT tighten completely.", "TO PROCESS: place the filled jars in the large pot or canner with a wire rack on the bottom (make certain the the jars are NOT touching each other!).", "Pour in very hot water to about 1-inch over the jars; bring to aboil and process for 20 minutes at full boil (use a timer for this).", "Remove the jars; set aside.", "As they cool you should hear the lids popping and they should have a small ""dip"" in the middle.", "The lids may NOW be tightened securely.", "Store in a cool dry place.", "Allow at least 2 weeks before opening."]
